Rojoguio

welcome to WMT The persimmon I have looked at was thixotropic (fast at gelling ~under an hour) / could be melted with heat/ pH 5.62/...

Welcome to WMT! First, don't ferment in a jug. Use a food grade bucket which is no more than 3/4 full. The orange buckets Home Depot...

I sealed up the last bottling of wine here. Dark Sweet Cherry / Maraschino Cherry and Black Muscadine wine. Both taste good already at 4...

To me it has almost no blueberry taste because it is so dry. I have a Android Calculator on my old phone but it stays turned off now so...

Thank you both for following up. Can't taste a bit of sugar. I ended up with a gallon of extra to save for topping up,

To get a good reading it should be floating freely. There is no rule that one has to fill the cylinder. ex I have one I cracked and...

I would just not let it stick to the side. 👍

Yes, I thought there was a problem but I pushed it down with my finger to see if it was on the bottom but the cylinder is quite tall...

Pressed the Blueberry wine again today then transferred to two 3 gallon carboys. The SG today, all the way to the bottom. I thought a...

The Adhesive never floats into the bottles. Don't know why it doesn't. I pull the bottles shaking them upside down vigorously as the...

I soak the corks in Star-san for a bit turning them with a spoon I leave in the bowl till bottling is done. Since they float turning...

I store my bottles, mouth down, in clean cases. No need to "seal" the cases - a strip of masking tape to hold the top closed may be...

I was taught to only sanitize immediately before using the bottles. The theory is bacteria can get on the surface and potentially be a...

I sanitize right before bottling as this is the final quality control step in my process. The scientist in me says that if too long a...

This is what I call style, ie What accounting dept. wants vs I grow/ fruit is free so build lots of flavor/ total solids. With this...